Six chicken thighs, one slow cooker, and three hours on high gets you a full tray of tacos for twelve people. The chicken comes out tender enough to dice with a spoon, and the corn and tomatoes cook down into a chunky, saucy filling.
The spice mix takes about two minutes to stir together in a small bowl, and it beats a packet because you control the salt and the heat. A whole jalapeno, seeded, adds a background warmth without setting anyone's mouth on fire.
One thing worth knowing before you start: the chicken gets pulled out and diced near the end, then goes back in for ten more minutes. That last short cook is what lets the diced pieces soak up the juices. Skip it and the filling tastes flat.
Step-by-Step Instructions
1. Mix the taco seasoning
Stir the cumin, oregano, paprika, chili powder, black pepper and salt together in a small bowl. Set it aside.
2. Load the slow cooker
Put the sliced onion, corn, drained tomatoes, jalapeno, garlic and lime juice into a large slow cooker.
3. Season the chicken
Lay the chicken thighs on top of the vegetables. Sprinkle on half the seasoning, flip the thighs, and sprinkle the rest over the other side.
4. Combine everything
Toss the chicken and vegetables together so the seasoning is spread evenly and nothing sits dry on top.
5. Cook until tender
Cover and cook on high for 3 hours or on low for 6 hours. The chicken is done when a thermometer in the thickest part reads 165°F (74°C).
6. Dice the chicken
Lift the thighs out and cut them into small dice. Return the pieces to the pot and stir everything together. Put the lid back on.
7. Let the flavors settle
Cook another 10 minutes so the diced chicken picks up the juices and spice.
8. Fill the tortillas
Spoon the mixture onto warm corn tortillas with tongs or a slotted spoon. Top with guacamole and salsa and serve.
Variations
Black beans
rinse a can and stir it in with the corn for a heartier filling. This changes the recipe, so add salt to taste.
Extra heat
keep the jalapeno seeds in, or add a second pepper. Taste before you commit, since heat builds as it sits.
Chipotle version
swap the diced tomatoes for canned tomatoes with green chiles for a smokier, spicier pot. Check the heat level on the can first.
How to Store Slow-Cooker Chicken Tacos
Refrigerator
Keep the cooled filling in a sealed container for up to 4 days. Store tortillas and toppings separately.
Freezer
Freeze the filling without tortillas or toppings for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm gently in a covered pot on the stove or in short bursts in the microwave, stirring between bursts, until steaming hot.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, but check them earlier. Breasts dry out faster over a long cook, so start testing around the 2 hour mark on high.
Q: How do I know the chicken is cooked through?
Use a food thermometer. Insert it into the thickest part of a thigh and look for 165°F (74°C). Color alone is not a reliable test.
Q: Why is my filling watery?
Usually undrained tomatoes or corn. Drain both well next time, and leave the lid off for the last 10 minutes of cooking to let some liquid cook away.
Q: Can I make this ahead?
Yes. Cook it fully, cool it, and refrigerate in a sealed container for up to 4 days. Reheat until steaming hot before serving.
Q: How many tacos does this make?
The pot serves 12, with 12 corn tortillas listed. If people load up heavily, you may want a second pack of tortillas on hand.
Slow-Cooker Chicken Tacos With Corn and Jalapeno
Tender chicken thighs cook with corn, tomatoes, jalapeno and warm spices, then get piled into corn tortillas for an easy taco night for 12.
Ingredients
Instructions
- 1Mix the taco seasoning — Stir the cumin, oregano, paprika, chili powder, black pepper and salt together in a small bowl. Set it aside.
- 2Load the slow cooker — Put the sliced onion, corn, drained tomatoes, jalapeno, garlic and lime juice into a large slow cooker.
- 3Season the chicken — Lay the chicken thighs on top of the vegetables. Sprinkle on half the seasoning, flip the thighs, and sprinkle the rest over the other side.
- 4Combine everything — Toss the chicken and vegetables together so the seasoning is spread evenly and nothing sits dry on top.
- 5Cook until tender — Cover and cook on high for 3 hours or on low for 6 hours. The chicken is done when a thermometer in the thickest part reads 165°F (74°C).
- 6Dice the chicken — Lift the thighs out and cut them into small dice. Return the pieces to the pot and stir everything together. Put the lid back on.
- 7Let the flavors settle — Cook another 10 minutes so the diced chicken picks up the juices and spice.
- 8Fill the tortillas — Spoon the mixture onto warm corn tortillas with tongs or a slotted spoon. Top with guacamole and salsa and serve.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Questions or cooking notes?
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